NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup sliced scallions

1 clove garlic

1 tsp grated fresh ginger

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside.

• 4

  Add the carrots to the pan and cook for 2 minutes until slightly softened.

• 5

  Stir in the garlic, ginger, peas, and the white parts of the scallions, cooking until fragrant.

• 6

  Push the vegetables to the side and crack the egg into the pan, scrambling until just set.

• 7

  Add the chilled jasmine rice, cooked chicken, coconut aminos, and toasted sesame oil to the pan.

• 8

  Toss everything together over high heat for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with the remaining green scallions before serving.